Eggless Arugula Pomegranate Salad with Lemon Vinaigrette
Total time20 min
Prep time15 min
Cook time5 min
4.7(24)
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- ¾ cup pomegranate arils (from 1 medium pomegranate or store-bought)
- 1 small fennel bulb, cored and very thinly sliced
- ½ cup walnuts, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp raw honey
- ½ tsp dijon mustard
- ¼ tsp ground turmeric
- salt and pepper, to taste
For serving
- 2 oz shaved parmesan (optional)
Instructions
- 1
Set a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and turmeric until smooth and emulsified. Season with salt and pepper to taste.
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